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Maple and balsamic roast vegetables and tofu (v)

Perfect for cooler evenings, and beautifully flavoured with maple syrup, balsamic vinegar, basil and oregano
Adapted from Maple Roasted Vegetables and Tofu at Vegan Dad
Serves 4
Original post (with pictures) here


1 cup cooked chickpeas
1 pack (~350g) firm tofu, pressed and sliced
1 large sweet potato, peeled and diced
2 medium white potatoes, diced
1 yellow onion, cut into slices
2 orange carrots, cut into chunks
2 purple carrots (or 2 more orange, if you don't have access to purple), cut into chunks
1 clove of garlic, roughly chopped
1 tbsp coconut oil
1/4 cup balsamic vinegar, divided (1/8 cup + 1/8 cup)
1/2 cup maple syrup, divided (1/4 cup + 1/4 cup)
2 tbsp water
1 tsp dried basil
1 tsp dried oregano
Salt and pepper, to taste


1. Place the pressed tofu in 1/8 cup of the balsamic vinegar and 1/4 cup of the maple syrup and leave to marinate for at least an hour.

2. When the tofu has marinated, mix the remaining balsamic vinegar and maple syrup together with the oil, water, basil and oregano. Preheat the oven to 220'C.

3. Place the marinated tofu and all vegetables in a large oven-proof baking dish. Add the balsamic / maple syrup mixture and pour over the other ingredients. Toss to coat.

4. Roast for 70 minutes, or until all vegetables are cooked, stirring at 30, 45 and 60 minutes.